Chimichangas Ingredients:

2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp chili powder
1 tbsp vinegar
2 tsp Cathy's Oregano
1 tsp salt
1 tsp Cathy's Ground Cumin
1/8 tsp pepper
12 (10 inch) flour tortillas
Canola oil for frying
2 cups shredded lettuce
2 cups Guacamole

8oz shredded Monterey Jack Cheese 

Guacamole Ingredients:

2 medium avocados

½ cup tomato, chopped

¼ cup onion, minced

Squeeze of lemon juice

¼ tsp Tones Garlic Powder

¼ tsp salt

¼ chopped cilantro

½ jalapeno, minced

Cooking instructions for Chimichangas

1.      In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

2.    Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, and then roll up. Fasten with wooden pick, if needed.

3.    In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot oil about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and cheese. Makes 12.

Cooking instructions for guacamole

1.      Scoop the avocado out into a bowl using a spoon. Mash with a fork.

2.    squeeze in the lemon juice, add salt and garlic powder (to taste), chopped tomato, minced onion, (chopped cilantro, minced jalapeno), and mix.

Tip: to keep the guacamole from turning brown, put the seed from one of the avocados in the bowl of guacamole. It keeps the guacamole bright green.